Serves 6
INGREDIENTS
- ½ cup large pearl tapioca (not instant or quick-cooking)
- 1 Tbsp white chia seeds
- 2 x 400ml cans unsweetened coconut milk
- ½ tsp salt
- ⅓ cup light agave nectar, plus more for serving
- 1 cup chopped fresh coconut meat
- ½ cup raspberries
- Fresh raspberries and toasted unsweetened shredded coconut (for serving)
METHOD
- Combine tapioca and 2 cups water in a medium bowl. Combine chia seeds and ½ cup coconut milk in a small bowl. Cover both bowls with plastic wrap and chill overnight. Pour remaining coconut milk in open can into an airtight container or another small bowl; cover and chill until ready to use.
- Drain tapioca pearls. Combine reserved coconut milk and coconut milk from remaining can in a medium saucepan; add salt and ⅓ cup agave. Bring to a boil over medium, reduce heat, and simmer, stirring constantly, until reduced by one-quarter, about 5 minutes. Add tapioca and cook, stirring constantly, until tapioca is translucent and tender but still chewy in the centre, about 5 minutes. Set saucepan in a bowl of ice water and let cool, stirring occasionally.
- Stir soaked chia seeds, coconut meat, and ½ cup raspberry into pudding and scrape into a large bowl. Cover with plastic wrap, pressing directly onto surface, and chill until thickened and cold, at least 2 hours.
- To serve, stir pudding well and divide among bowls. Top with raspberries, shredded coconut, and drizzle with some agave.
- Pudding can be made 2 days ahead and kept chilled.
